Spiced bacon and 3 bean casserole with couscous and pitta wedges
Serves 4
Prep Time 25 mins
Cooking 30 mins
Level low
Ingredients
- 6 Slices ,chopped Steaky bacon
- 1 Large, chopped Onion
- 2 Chopped 1/2 tsp dried chili flakes Cloves of garlic
- 1 tsp Ground Cumin
- 1 tsp Smoked paprika
- 1 tsp Oregano
- and 1 red , deseeded and diced 2tbsp .tomato paste 150 ml red wine Green Pepper
- 1 tbsp Pinto's Pride Worcester Sauce
- 1 tbsp Wholegrain Mustard
- 1 x 200g Mayor Polpa (tomato pulp)
- 200-300ml Vegetable Stock
- 1 x 400g Tin Mayor baked beans
- 1 x200g Rinsed and drained Cannellini Beans
- 1 x 200g Tin ,rinsed and drained Beans or black is Win eyed beans
- 200g Flavoured Pinto's Pride Couscous
- 4 small Whole pitta bread
Start this recipe by frying the bacon in a pan to brown all over. Add in the onion and garlic and cook together for 2 minutes. Add in the spices and diced peppers and continue to cook for 3 minutes. Add in the tomato concentrate, cook for 1 minute then splash in the red wine to evaporate. Mix in the Worcestershire sauce, mustard, polpa and stock and cook together for 10 - 15 minutes. When ready, add in the baked beans with their sauce, the 2 types of drained beans and mix together well. Make up the flavoured couscous and warm the whole meal pittas. Serve the bean casserole with the couscous and the pitta cut into wedges.
